JP2016149968A - Method for producing composition derived from herring roe containing reduced cholesterol and use thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a functional food which is a composition obtained by selectively reducing cholesterol from lipids of herring roe containing phospholipid-binding n-3 docosahexaenoic acid (DHA) and phospholipid-binding n-3 eicosapentaenoic acid (EPA).SOLUTION: A method for producing a composition derived from herring roe, which reduces the amount of cholesterol and increases the contents of phospholipid-binding n-3 docosahexaenoic acid (DHA) and phospholipid-binding n-3 eicosapentaenoic acid (EPA), includes a step of performing extraction of a freeze-dried product of herring roe using a supercritical carbon dioxide fluid and recovering residues. A functional food contains the composition derived from herring roe, obtained by the method.SELECTED DRAWING: None

Description

  The present invention was obtained from a method for producing a composition derived from Kazunoko containing phosphatidylcholine-linked n-3 docosahexaenoic acid (DHA) and icosapentaenoic acid n-3 (EPA) and having a reduced amount of cholesterol, and the method. The present invention relates to a functional food containing the composition.

  The n-3 fatty acids of DHA and EPA are the only “A” food function evaluation model published by the Consumer Affairs Agency in 2012 (cardiovascular disease risk reduction, blood neutral fat lowering action, rheumatoid arthritis) It is a substance that has undergone symptom relief.

  These fatty acids are obtained by extracting from fish meat such as tuna, bonito and sardines, waste fish heads, and fish internal organs. As extraction methods, for example, hot water extraction (Patent Document 1), centrifugal extraction (Patent Document 2), solvent extraction (Patent Documents 3 and 4), and subcritical water extraction (Patent Document 5) are known. These fatty acids are all triglyceride (TAG) -linked types. TAG-DHA and TAG-EPA are converted to monoglycerides by lipolytic enzymes, and are absorbed from the small intestine via emulsification with bile salts via micelle formation.

  On the other hand, DHA and EPA contained in Kazunoko (herring fish eggs) are phospholipid-binding, and in particular, the main components phosphatidylcholine-binding DHA and EPA form micelles independent of bile, in the small intestine. It is absorbed as lysophosphatidylcholine by phospholipase, and its absorption efficiency is much better than that of the TAG binding type. Phosphatidylcholine-binding DHA and EPA are contained in seals and krill, except for fish eggs.

  Since phosphatidylcholine (PC) is the main component of phospholipids in Kazunoko, DHA-bound lysophosphatidylcholine (LPC-DHA) derived from PC-DHA crosses the brain barrier and supplies the precursor of the neurotransmitter choline be able to.

  As described above, PC-DHA and PC-EPA of Kazunoko have functionalities superior to TAG-DHA and TAG-EPA derived from fish meat, fish head, and fish internal organs, but functional food materials for anti-metabolic syndrome Are not developed as fish oil raw materials, waste fish heads, fish internal organs, etc., because the raw materials are more expensive and the cholesterol content is high (non-patent document 1). ).

  As extraction methods of fish egg oil (lipid) from casserole, extraction with organic solvent hexane: ethanol (1: 1) (Non-patent Document 2), extraction with 85-100% ethanol (Patent Document 6), etc. are known. However, cholesterol is not selectively reduced by these methods.

JP-A-11-103830 JP 2004-91514 A Japanese Patent No. 2993253 JP 2004-91616 A Japanese Patent No. 4739297 JP 2010-53054 A Japanese Patent Publication No.46-42944 JP 47-19062 A JP 54-70469 A Japanese Patent No. 1445174 JP 59-140299 A Japanese Patent Laid-Open No. 03-98541 Japanese Patent No. 3081038 U.S. Pat. No. 3,717,474 U.S. Pat. No. 4,333,959 British Patent No. 2238456 Japanese Patent No. 1921892 JP 05-268911 A Japanese Patent No. 199110 Japanese Patent No. 3558423 JP 2004-2663 A JP 2004-26767 A JP 2012-170441 A Japanese Patent No. 2963152 Japanese Patent No. 3081692

Food Chemistry, 2006, 94, 61-7 J. Agric. Food Chem., 2006, 54, 3750-55 (PMID19127755)

  There is no report of reducing the amount of cholesterol by using a casserole containing PC-DHA and PC-EPA having excellent functionality. As a method for reducing cholesterol from fats and oils, a method of reducing cholesterol from the dried yolk of a chicken egg containing lipoprotein is known. For example, extraction with a nonpolar solvent (Patent Document 7), extraction with acetone (Patent Document 8), extraction with dimethyl ether (Patent Document 9), extraction with supercritical carbon dioxide (Patent Documents 10 to 13), and the like. Moreover, as lipid removal from liquid egg yolk, the mixing method with edible oil (patent documents 14-16) and the extraction by supercritical carbon dioxide (patent documents 17, 18) are known. However, chicken egg yolk DHA and EPA are less phospholipid-bound, and these methods are not applicable to Kasoko, which is rich in PC-DHA and PC-EPA.

  Moreover, although the method of manufacturing the composition containing many phospholipid, DHA, and sphingomyelin by solvent extraction from the head of fish processing residue, a squid, etc. is known (patent documents 19-23), the amount of cholesterol is also known. There is no reduction, and there is a problem of solvent removal.

  Although a method of extracting krill oil with supercritical carbon dioxide is known (Patent Documents 24 and 25), there is no description about reducing cholesterol with the main purpose of separating pigments such as astaxanthin.

  The present invention provides a method for efficiently producing a composition in which the amount of cholesterol is efficiently reduced by using a method that uses PC-DHA and PC-EPA as a raw material and does not use an organic solvent and does not burden the environment. The purpose is to do.

As a result of investigations to achieve the above-mentioned object, the present inventors have reduced the cholesterol of casserole by using an extraction method using supercritical carbon dioxide, and have increased the content of PC-DHA and PC-EPA. It has been found that a composition derived from can be obtained.
That is, this invention consists of the following.

[1] Kazunoko-derived composition having a step of extracting a freeze-dried product of Kazunoko with a supercritical carbon dioxide fluid and recovering a residue and reducing the amount of cholesterol and increasing the content of PC-DHA and PC-EPA Manufacturing method.
[2] The method for producing a kazunoko-derived composition as described in 1 above, wherein cholesterol is reduced by 20 to 90% by mass.
[3] A functional food containing the composition derived from casserole obtained by the method described in 1 or 2 above.
[4] The functional food as described in 3 above, which is a capsule or a tablet.

  The present invention can reduce the amount of cholesterol in a safe manner without using an organic solvent, and increase the content of PC-DHA and PC-EPA specific to the casserole. The obtained casserole-derived composition is excellent in safety, has a reduced amount of cholesterol, and has a high functional PC-DHA and PC-EPA content. Therefore, the composition is preferably used as a functional food containing it. it can.

It is a schematic diagram of the supercritical carbon dioxide extraction apparatus which can be used by this invention.

The present invention will be described below.
In the present invention, the freeze-dried product of kaznoko means a product obtained by breaking the fish egg membrane of kaznoko and freeze-drying its contents. More preferably, the salted casserole is returned with running water, pulverized with a meat chopper or the like, filtered, and the filtrate is freeze-dried.
The composition of the freeze-dried product is about 1 to 20% by mass of water, 70 to 90% by mass of protein, 10 to 20% by mass of lipid, 0.2 to 1% by mass of carbohydrate, and 1 to 5% by mass of ash. It is known that about 50 to 60% by mass in the lipid is phosphatidylcholine. Cholesterol in the freeze-dried product is about 1-2% by mass, and is contained in an amount of about 50-150 mg / g of lipid.

  Cholesterol freeze-dried cholesterol in the lipid is extracted with supercritical carbon dioxide. In the present invention, supercritical carbon dioxide refers to a fluid that has exceeded a critical temperature and a critical pressure and is in a state of 31 ° C. or higher and 10 MPa or higher. Carbon dioxide used as an extractant is safe and can be used as a functional food or supplement even if it remains in the extract or extraction residue. Further, since carbon dioxide has a relatively low critical temperature and pressure, solubility can be changed by changing the temperature and pressure.

The extraction process is performed using a supercritical carbon dioxide extraction apparatus as shown in FIG.
The preferred pressure is 10 to 17 MPa, more preferably 12 to 15 MPa, and the preferred temperature is 40 to 80 ° C., more preferably 50 to 70 ° C., although it cannot be generally stated depending on the pressure. The extraction time depends on the extraction tank capacity, the cholesterol solubility of the supercritical carbon dioxide fluid, and the flow rate, and is the time for 1000 to 1500 times the extraction tank capacity (V / Vo value 1000 to 1500, V / Vo: V is The supercritical carbon dioxide fluid amount until the extraction target is extracted, Vo is the extraction tank capacity).
For example, when extraction is performed under 12 MPa, 70 ° C., 5 hours, and a V / Vo value of 1080 (a flow rate of 3 mL / min when the extraction tank is 50 mL), only cholesterol can be selectively extracted, and the residue contains 20 cholesterol. A composition containing PC-DHA and PC-EPA reduced by -30% can be obtained.
In addition, when extraction is performed under the conditions of 15 MPa, 50 ° C., 5 hours, and a V / Vo value of 1440 (flow rate of 4 mL / min when the extraction tank is 50 mL), a large amount of cholesterol containing triglyceride (TAG) is extracted and the residue PC-DHA and PC-EPA-containing compositions in which cholesterol is reduced by 70 to 90% by mass and TAG is reduced by 9 to 12% by mass can be obtained.

  The casserole-derived composition of the present invention can be made into a functional food. By ingesting this composition, it is possible to effectively ingest PC-DHA and PC-EPA while suppressing the intake of cholesterol. The casserole-derived composition of the present invention can be easily ingested by encapsulating it in a capsule or tableting. Encapsulation and tableting can be done by conventional methods.

  Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited to the following description. In addition, the amount of composition components in the following examples was extracted by the Bligh & Dyer method and measured by TLC analysis (concentration was measured with a densitometer).

Example 1
The salted kazunoko was washed with running water, ground with a meat chopper, filtered through a filter cloth, and the filtrate was freeze-dried to obtain a freeze-dried kazunoko. 2g of cholesterol was contained in 1 g of the lyophilized kazunoko.
Using the supercritical carbon dioxide extraction apparatus (JASCO Corporation SC-CO ₂ 2080 plus: capacity of extraction tank is 50 mL) schematically shown in FIG. Extraction was performed. When the influence of the flow rate of supercritical carbon dioxide on extraction selectivity was examined, the results shown in Table 1 below were obtained.
That is, when the flow rate is 4 mL / min or more, triglyceride (TAG) is partially extracted together. Cholesterol could be selectively reduced under conditions of 12 MPa, 70 ° C., 1 to 3 mL / min, and 5 hours. In the case of 3 mL / min (V / Vo value 1080), the residue in the extraction tank contains protein, TAG, phospholipid, PC-DHA, PC-EPA, carbohydrate, inorganic substance, etc., and PC-DHA and PC-EPA Content was increased by about 3% by mass (in the residue), and cholesterol was reduced by 24% by mass (PC-DHA before extraction was 36.4 mg / g Kazunoko lyophilizate, PC-EPA was 20.3 mg / g Kazunoko) Lyophilized product).

Example 2
Using the same sample as in Example 1, the effect of temperature and pressure on the extraction behavior was examined using a supercritical carbon dioxide extraction apparatus. The results are shown in Table 2.
At 15 Mp, 50 ° C., 5 h, TAG is also extracted to some extent, but unlike the extraction in Example 1, ie, 12 MPa, 70 ° C., 5 hours, at 4 mL / min (V / Vo value 1440). The maximum cholesterol extraction amount was obtained. This corresponded to a cholesterol extraction amount of about 4 times compared to the conditions of 12 MPa, 70 ° C., 3 mL / min, 5 hours. Cholesterol and TAG are reduced as an extraction residue, and a composition containing protein, phospholipid, PC-DHA, PC-EPA, carbohydrate, inorganic substance, etc. (the content of DHA and EPA increases by about 7% by mass (in the residue)) was gotten. Cholesterol was reduced by 90% by mass, and TAG was reduced by 12% by mass (cholesterol before extraction: 20.3 mg / g Kazunoko lyophilizate, TAG: 80 mg / g Kazunoko lyophilizate).

Example 3
Using the water-phase raw material and solid-phase raw material of the following blending ratio, add the solid-phase raw material while stirring into the water-phase raw material that has been mixed well beforehand, emulsify according to the usual method, and mayonnaise type An oil-in-water emulsified food was produced. In addition, the residue extracted from the Kazunoko origin composition using the supercritical carbon dioxide extraction apparatus on the conditions of 15 Mpa, 50 degreeC, 5 hours, and V / Vo value 1440 was used.
The cholesterol content was 0.17% by mass, the PC-DHA content was 3.3% by mass, and the PC-EPA content was 1.8% by mass.

  When this mayonnaise type oil-in-water emulsified food was sampled, the body was strongly felt and the taste was good. Kazunoko contains CoQ10 and rutin, which have an antioxidant effect, and is not easily oxidized and has no fishy odor.

Comparative Example 1
In Example 3, a mayonnaise type oil-in-water emulsified food was produced using fish oil (commercially available products containing DHA and EPA) in place of the casserole-derived composition. The cholesterol content was 12% by mass. The odor was raw at the time of manufacture, and after 3 days it became a foul odor and could not withstand the tasting.

Example 4
Mixing was performed at the ratio shown in Table 4 to obtain a separate liquid dressing type oil-in-water emulsified food. The residue extracted from the Kazunoko-derived composition was obtained using a supercritical carbon dioxide extraction apparatus under conditions of 12 MPa, 70 ° C., 5 hours, and V / Vo value of 1080. The content of PC-DHA was 1% by mass, and the content of PC-EPA was 0.5% by mass.

Example 5
A soft capsule film forming solution (gelatin: glycerol: water (mass ratio) = 45: 22.5: 32.5) was prepared by a conventional method, and 15 MPa, 50 ° C., 5 hours using a supercritical carbon dioxide extraction apparatus, Residues extracted from the condition having a V / Vo value of 1440 (a composition derived from casserole) were encapsulated, and soft capsules were produced by a conventional method using a rotary soft capsule production apparatus. The amount of the composition of Kazunoko was adjusted to contain about 20 mg of PC-DHA and about 10 mg of PC-EPA per capsule.
In the case of the obtained capsules, if you take 10-15 capsules a day, the shortage of 300g DHA + EPA total 1g required by the Japanese (Ministry of Health, Labor and Welfare “Japanese dietary intake standard”)
450 mg can be supplemented.

Claims (4)

  Extracting Kazunoko's freeze-dried product with supercritical carbon dioxide fluid to recover the residue, reducing the amount of cholesterol, phospholipid-binding n-3 docosahexaenoic acid (DHA) and phospholipid-binding n-3 Isaco The manufacturing method of the composition derived from Kasukoko which raised the content rate of the pentaenoic acid (EPA).   The method for producing a casserole-derived composition according to claim 1, wherein cholesterol is reduced by 20 to 90 mass%.   The functional food containing the composition derived from Kazunoko obtained by the method of Claim 1 or 2.   The functional food according to claim 3, which is a capsule or a tablet.

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